Sour Cream Coffee Cake

Please join me for a delicious piece of this coffee cake.  I needed to take a coffee cake to a ladies church group, this past Saturday.  We had about 12 ladies in attendance, and I had enough for two ladies to take some home, and I  had plenty to take  home, too. 

I love sipping tea from my Johnson Bros The Ice House, Friendly Village teacup.

This darling Goebel sledding pair was given to me from my beloved dad, back in the late 1970's.  I always bring them out in January.

Yield: I say 16-20+, although Ina says 8-10!

Author: Made in Kitty's Kitchen; recipe is from Barefoot Contessa Parties Cookbook

Sour Cream Coffee Cake

I took this coffee cake to a ladies church group and it was well received.  It served around 12 ladies, and I gave some away and had some to bring home. Individual slicesreheat wonderfully in the microwave.

ingredients:

• 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature (I used salted butter, and omitted the salt, below)
• 1 1/2 cups granulated sugar
• 3 extra-large eggs at room temperature (I used 3 large)
• 1 1/2 teaspoons pure vanilla extract
• 1 1/4 cups sour cream
• 2 1/2 cups cake flour  (or use 2 and 1/4 cups all-purpose flour  + 1/4 cup cornstarch)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt (I omitted)
• For the streusel:
• 1/4 cup light brown sugar, packed
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon kosher salt (I omitted)
• 3 tablespoons cold unsalted butter, cut into pieces (I used salted butter)
• 3/4 cup chopped walnuts, (I used pecans), optional
• For the glaze:
• 1/2 cup confectioners' sugar
• 2 tablespoons real maple syrup

instructions:

How to cook Sour Cream Coffee Cake

1. Preheat the oven to 350 degrees .  Grease and flour a 10-inch tube pan (I used a bundt pan).
2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
3. For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts (pecans), if desired.
4.  * See NOTE, below.  Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes ( start checking the cake at 40 minutes.  Mine took about 45 minutes), until a cake tester comes out clean. 
5. Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

NOTES:

Since I used a bundt pan, I sprinkled about 3/4 cup streusel on first, then added half the batter, and spread it evenly, then added the rest of the streusel and the remainder of the batter.

Created using The Recipes Generator

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